Sweet Potato Red Onion Feta Frittata Recipes

POTATO & RED ONION FRITTATA

Steps:

• In a 10-in. ovenproof skillet, saute onion and rosemary in 1 tablespoon butter until tender. Add garlic; cook 1 minute longer. Remove from the pan and set aside. In the same skillet, cook potatoes in 2 tablespoons butter until tender and golden brown. Remove and keep warm., In a large bowl, whisk the eggs, milk, salt and pepper. Stir in cheese and onion mixture. Melt remaining butter in the skillet; tilt pan to evenly coat. Add egg mixture. Bake at 350° for 8-10 minutes or until nearly set., Top with potatoes; bake for 3-5 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.

EASY FETA AND POTATO FRITTATA

Steps:

• Preheat grill to high, or turn on oven broiler.
• Heat oil on medium heat in large flame-proof frying pan.
• Add onion and saute for 5 minutes until softened, stirring occasionally.
• Add potatoes and cook for a further 5 minutes until golden, stirring to prevent sticking.
• Spread mixture evenly over bottom of pan.
• Pour beaten eggs, lightly seasoned with salt and pepper, over potato and onion mixture.
• Sprinkle the cheese on top and cook over medium heat for 5-6 minutes until the eggs are just set and base of frittata is lightly golden.
• Place pan under grill or broiler (protect the pan handle with a double layer of foil if it is not flameproof) and cook the top of the frittata for about 3 minutes until it is set and lightly golden.
• Serve warm or cold, cut into wedges.

KALE, SWEET POTATO, AND ONION FRITTATA RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C).
• In a large bowl, beat the egg whites with an electric hand mixer until soft peaks form.
• Add the egg yolks and gently fold with a rubber spatula until incorporated. Refrigerate while you cook the vegetables.
• In a large, nonstick, oven-safe skillet, combine the sweet potato and water. Bring to a boil over high heat, then reduce the heat to low and simmer, stirring occasionally, until the water has evaporated and the sweet potato is soft on the outside, about 8 minutes.
• Add the onion, olive oil, salt, and pepper. Increase the heat to medium and cook, stirring often, until the onion starts to soften, about 1 minute.
• Add the chopped kale and cook, stirring often, until the kale is wilted and dark green, about 2 minutes more.
• Spread the vegetables evenly over the bottom of the skillet, then pour the egg mixture on top and spread in an even layer.
• Transfer the pan to the oven and bake until the frittata is puffed, cooked through, and very lightly browned on top, 5-6 minutes.
• Let the frittata cool in the skillet for 5 minutes, then flip it onto a cutting board and cut in half.
• Cut the frittata into wedges, then serve with orange slices. Let any leftovers cool completely, then store in an airtight container in the refrigerator.
• Enjoy!

SWEET POTATO, RED ONION & FETA FRITTATA

Steps:

• Preheat over to 200°C or 180°C fan-forced. Line 2 large baking trays with baking paper. Arrange sweet potato on 1 prepared tray and lightly spray with oil. Bake for 20minutes. Add onion to tray. Bake for 20 minutes or until vegetables are tender and lightly browned. Cool for 5 minutes.
• Place tomatoes on remaining prepared tray and lightly spray with oil. Bake for 30 minutes or until tender and lightly browned.
• Meanwhile, place sweet potato mixture into a large bowl. Add feta and rosemary and season with freshly grown black pepper. Toss to combine. Lightly spray a 20cm (base measurement) round ovenproof baking dish with oil. arrange sweet potato mixture over base of dish. Poor over egg, pressing vegetables down with a spatula to cover with egg. Bake in oven with tomatoes for 25-35 minutes or until golden and set.
• Set frittata aside for 5 minutes. Cut into wedges and serve with roasted tomatoes.